Name: The Ultimate Guide to Event Planning - 1 Day Workshop in Southampton
Price: 595 GBP
Availability: InStock

Warrington

<h1 dir="ltr" id="isPasted" fr-original-style="" style="box-sizing: border-box;">Course Overview:</h1>This training based on leading teams will help you to develop anyone that leads a team or is involved in a leadership role. It is also useful for those that are about to embark on a position of leadership or need to develop their leadership skills.Course Contents:Having an effective team around you is crucial. However, it is an area that is often left to chance, which can lead to de-motivated individuals that do not feel part of the business and consequently do not perform. This course looks at what it takes to lead an effective team and how you can get the best out of the people in it by understanding the role of the leader, both personally and from the point of view of the team.Course Topics:<ul fr-original-style="" style="box-sizing: border-box;"><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Qualities of an Effective Leader&nbsp;&ndash; Identifying the key characteristics of effective leaders, rating themselves against them and establishing key actions to develop the skills.</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Leader or Manager?&nbsp;&ndash; Establishing the difference between the two and comparing themselves to those qualities.</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">That Vision Thing&nbsp;&ndash; Making the business vision &lsquo;live&rsquo; for the team by answering key questions.</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Developing Your Team Goals&nbsp;&ndash; Reviewing an action plan that develops clear goals for their team based on the business vision.</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Motivation&nbsp;&ndash; Determining the &lsquo;Why&rsquo; for their staff and developing an understanding of emotions in a business context.</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">What Motivates?&nbsp;&ndash; Looking at specific motivators for individuals and understanding that everyone is motivated by different things.</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Being Consistently Different&nbsp;&ndash; Going against popular leadership theory and identifying that each staff member needs to be treated differently.</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Dealing With Difficult Team Members&nbsp;&ndash; Understanding why team members are difficult. Looking at different behavior types and strategies for responding to them. Also, realizing that &lsquo;difficult&rsquo; behavior sometimes has its benefits.</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Coaching&nbsp;&ndash; Using a simple method of coaching, including action plans.</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Three Key Skills of Coaching&nbsp;&ndash; Looking at the skills required to be an effective coach.</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Instant Results Coaching&nbsp;&ndash; Coaching in a hurry!</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Can Do Coaching Practice&nbsp;&ndash; Putting the learning into practice</li></ul>Course Feature:By the end of this training you will be able to:<ul fr-original-style="" style="box-sizing: border-box;"><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Explain the qualities of an effective leader</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Benchmark themselves against those qualities and develop actions to improve</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Explain the difference between leading and managing</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Explain the value of sharing the business vision with the team</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Develop team goals based on the business vision</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Motivate their staff by understanding their drivers and developing actions to support them</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Deal with difficult staff members</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Challenge staff in a meaningful and effective way</li><li dir="ltr" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color:#000000;">Coach staff effectively using a simple process</li></ul>Certification:Once after the training you receive course completion certificate from MangatesWho can Attend?Anybody who is interested in learning Effective Skills to Lead a Team.

Certificate: Course Completion Certificate | Language: English
Duration: 1 Day | Credits: 8 PDUs
Course Delivery: Classroom | Virtual Live
Lunch and Beverages are included in a classroom session
Course Overview:
Events do not just happen, they take time to plan, develop, and create. This workshop is designed to give your participants the tools needed to host a great event. They will touch on planning and administrative techniques that will give them the confidence to run an engaging event that will leave a positive and lasting impression on each attendee.
With our Event Planning workshop y,our participants will explore ways to work with vendors, security, technicians, and wait staff. They will touch on different event types such as awards ceremonies, charity events, and business conferences. By utilizing the correct skill set you will be provided the details to pull off a successful event.
Target Audience:
Anybody who is interested in learning Event Planning Skills
Learning Objectives:
By the end of the course, participants will be able to understand:
Types of Events
Brainstorming
Types of Entertainment
Support Staff
Technical Staff
Vendors
Finalize the Plan
Administrative Tasks
Get Organized
Post Event Activities
Wrapping Up
Agenda:
Module One: Types of Events
Awards
Charity
Conferences and Seminar
Holiday
Case Study
Module One: Review Questions
Module Two: Brainstorming
Determine the Event’s Purpose
Determine a Theme
Write Down & Review Ideas
Determine a Date
Case Study
Module Two: Review Questions
Module Three: Types of Entertainment
Games
Activities
Speakers
Performers
Case Study
Module Three: Review Questions
Module Four: Support Staff
Security
Valet
Wait Staff
Clean up Crew
Case Study
Module Four: Review Questions
Module Five: Technical Staff
Visual Technician (lighting)
Media Technician (website, Facebook, etc.)
Audio Technician (Sound)
Specialized Electrical Equipment Technician (for performers)
Case Study
Module Five: Review Questions
Module Six: Vendors
Food
Equipment
Decorations and Furnishing
Photography/ Video
Case Study
Module Six: Review Questions
Module Seven: Finalize the Plan
Venue
Registration
Entertainment
Cuisine and Decor
Case Study
Module Seven: Review Questions
Module Eight: Administrative Tasks
Create a Budget
Branding and Marketing
Insurance and Permits
Contracts (for event staff, entertainment, rentals, and vendors)
Case Study
Module Eight: Review Questions
Module Nine: Get Organized
Form a Team
Timeline
Checklists
Backup Plans
Case Study
Module Nine: Review Questions
Module Ten: Post Event Activities
Survey
Share Media (photos and video)
Send Thank you Notes
Start planning the Next Event!
Case Study
Module Ten: Review Questions
Module Eleven: Wrapping Up
Words From The Wise
Review Of The Parking Lot
Lessons Learned
Recommended Reading
Completion Of Action Plans And Evaluations

Mangates

Event Planning 1 Day Training in Warrington

The Ultimate Guide to Event Planning - 1 Day Workshop in Warrington

The sale ends 5 days before the event starts.

Early Bird Fee

The sale ends 10 days before the event starts.

Standard Fee

Crewe

The Ultimate Guide to Event Planning - 1 Day Workshop in Crewe

Bath

The Ultimate Guide to Event Planning - 1 Day Workshop in Bath

Chichester

Event Planning 1 Day Training in Chichester

The Ultimate Guide to Event Planning - 1 Day Workshop in Chichester

Stirling

Event Planning 1 Day Training in Stirling

The Ultimate Guide to Event Planning - 1 Day Workshop in Stirling

Corby

The Ultimate Guide to Event Planning - 1 Day Workshop in Corby

London

The Ultimate Guide to Event Planning - 1 Day Workshop in London

Northampton

Event Planning 1 Day Training in Northampton

The Ultimate Guide to Event Planning - 1 Day Workshop in Northampton

Harrogate

Event Planning 1 Day Training in Harrogate

The Ultimate Guide to Event Planning - 1 Day Workshop in Harrogate

Southampton

Event Planning 1 Day Training in Southampton

The Ultimate Guide to Event Planning - 1 Day Workshop in Southampton

This official BRCGS two-day course will enable you to undertake internal audits and prepare companies for third party audits. It is delivered through a series of workshop-led discussions, presentations and an interactive case study. During the live case study, you will be given feedback and support to enable you to carry out an audit at your own workplace.You will be assessed throughout the course (50%) and you will also need to undertake a workplace audit and submit an audit report for assessment (50%). You will need to gain a 75% pass for this assessment.This course is part of the <a href="http://demo-brcgs.wearesigma.com/training/brcgs-professional/about-the-programme/" target="_blank" rel="noreferrer noopener" style="color: inherit; user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: inherit;">BRCGS Professional recognition programme</a>.&nbsp;At the end of the course, you will:<ul style="color: rgb(var(--color_25)); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));"><li fr-original-style="" style="box-sizing: border-box;">Understand the roles and responsibilities of auditors</li><li fr-original-style="" style="box-sizing: border-box;">Be able to plan and conduct an internal audit</li><li fr-original-style="" style="box-sizing: border-box;">Know how to write concise, accurate and factual audit reports</li><li fr-original-style="" style="box-sizing: border-box;">Be able to undertake audit follow-up activities</li></ul>

Course Summary

This official BRCGS Internal Auditor course is to enable participants to undertake internal audits and prepare companies for third party audits. 

It’s delivered via a series of workshop-led discussions, presentations and an interactive case study. 

During the live case study, you will be given feedback and support to enable you to carry out an audit at your own workplace.

This course is part of the BRCGS Professional recognition programme.

Key learning objectives

Understand the roles and responsibilities of auditors
Be able to plan and conduct an internal audit
Know how to write concise, accurate and factual audit reports
Be able to undertake audit follow-up activities

Who should attend

Operational, Quality and Technical staff responsible for managing an internal auditing schedule
BRCGS Professionals

Pre-requisites

There no particular pre-requisites stipulated by the BRCGS for this course :)

Programme Outline

Introduction to Auditing and Terminology
Audit Planning
Auditor attributes and interpersonal skills
Conducting the Audit
Audit Report and Follow up
Undertake case study
Work-based Internal Auditor Course Assessment

Instructor credentials

This training course is delivered by experienced BRCGS ‘approved training partners’ (ATPs) and ‘approved virtual trainers’ (AVTs). This is our lovely team of trainers.

ASK SONIA LTD

Food Safety

Internal Auditing

Auditor

HACCP

Official BRCGS Product Safety Management course: Internal Auditor
Delivered online (Zoom) by a live BRCGS Approved Training Partner.
Exam and Certificate fee included in the price.

BRCGS Internal Auditor (2 Days)

General Admission

Course Summary

This course provides a comprehensive introduction to foodborne viruses, focusing on their properties, transmission, and impact on food safety. 

Designed for professionals at all levels, it covers detection methods, contamination risks, and prevention strategies to help businesses mitigate viral threats in food supply chains. 

Delivered by an industry expert, the course includes an interactive Q&A session for deeper insights. No prior knowledge is required.

Key learning objectives

Understand properties &classifications of foodborne viruses 
Explore transmission pathways
Learn strategies for detection, mitigation and prevention

​Who should attend

Technical managers
Food Business Operators (FBOs)
Individuals engaged in the production of foods, handling of foods, retail and hospitality sectors

​Pre-requisites

There are no entry requirements to this course.

Programme Outline

Properties and classifications of foodborne viruses
Exploring transmission pathways
Identifying symptoms
Understanding the mechanisms of viral contamination
Methods for detection of foodborne viruses
Strategies for control and prevention
Q&A – Ask the expert

Instructor credentials
This training course is delivered by qualified and experienced trainers. This is our lovely team of trainers.

Health & Hygiene

Food Science

Food & Hygiene

Food Handling

This course provides a comprehensive introduction to foodborne viruses, focusing on their properties, transmission, and impact on food safety. Designed for professionals at all levels, it covers detection methods, contamination risks, and prevention strategies to help businesses mitigate viral threats in food supply chains. Delivered by an industry expert, the course includes an interactive Q&A session for deeper insights. No prior knowledge is required.

Food Safety Course: Understanding and Preventing Foodborne Viruses

Master plant tinctures are sacred, natural extracts derived from powerful Amazonian plants, each carrying unique healing properties. 

Used traditionally in shamanic practices, these tinctures provide a gentle, yet profound way to heal, release emotional blockages, and restore physical vitality. 

Instructions:
1. Dosage & Absorption
Empty Stomach for Optimal Absorption: Take your tincture on an empty stomach, ideally at least 30 minutes before eating or 2 hours after your last meal. This enhances absorption and allows the plant’s energy to work more directly. You may want to start with a 5 drops a day working up depending on your sensitivity (up to a maximum of 20 drops per day) 
Sublingual Method (Under the Tongue): Place the recommended number of drops directly under your tongue and hold them there for about 1-2 minutes before swallowing. This method allows the plant’s essence to enter your bloodstream more quickly and efficiently.
Swallowing & Following with Water: If needed, you can follow with a sip of water or herbal tea, but avoid strong flavours that might interfere with the plant’s subtle energy.
2. Dietary Considerations
Avoid heavy, overly processed, or highly stimulating foods (e.g., caffeine, sugar, alcohol, or spicy foods) before and after taking the tincture, as they may interfere with the plant’s effects.
Simple, grounding meals such as lightly cooked vegetables, whole grains, and herbal teas, support a clearer connection to the plant.
If fasting or eating lightly while working with the tincture, listen to your body’s signals and adjust as needed.
3. Setting an Intention
Focused Approach: Working with one plant tincture for 1-2 weeks with a clear intention allows for a deeper relationship with the plant’s wisdom. Reflect on what you’re calling in whether it’s emotional healing, clarity, protection, or insight.
Intuitive Use: While structured use can be powerful, you can also work with the tincture as needed, trusting your intuition to guide you. It is safe for daily use if you feel called to it.
Journaling & Reflection: Keeping a small journal can help you track any insights, shifts, or emotions that arise during your work with the plant.
4. Adapting the Experience to You
There’s no rigid rule - some people benefit from structured, intentional work, while others find a more fluid, intuitive approach works best.
Pay attention to how your body, emotions, and energy respond. If you feel resistance or discomfort, pause and reflect on what the plant might be showing you.
Trust your own process and know that the relationship with plant medicine is deeply personal.
By approaching master plant tinctures with respect, presence, and openness, you can allow their wisdom to guide you in a way that best serves your journey. 🌿✨

Delivery
All prices include postage packaging and UK delivery and will be shipped once ready. 

Expected delivery date: September 1st

1. Aya Vine – Banisteriopsis caapi 
Aya Vine, also known as Banisteriopsis caapi, is the revered master vine of the Amazon, the foundational spirit of the Aya brew. 

Known as the vine of the soul, she is considered a grandmother teacher - wise, ancient, and deeply transformative.

Working with Aya Vine invites you into a space of inner reflection, emotional release, and spiritual connection. 

Her medicine can illuminate hidden patterns, support energetic cleansing, and guide you into deeper self-awareness and alignment with your path.

Often associated with visions, dreams, and soul retrieval, Aya Vine opens the doorway between the conscious and subconscious realms. 

Even in tincture form, her presence is subtle yet profound, gently bringing unresolved emotions to the surface and guiding them into release.

2. Chiric Sanango Flower - Brunfelsia grandiflora 
Chiric Sanango is one of the most respected master plants of the Amazon, a powerful teacher spirit traditionally used for cleansing, realignment, and the restoration of vital energy. Its name Chiric means “cold,” referencing its ability to draw out coldness from the body and spirit, dispelling heaviness, fear, and rigidity, and replacing them with warmth, vitality, and flow.

On a physical level, Chiric Sanango is known for improving circulation, soothing joint and bone discomfort, and relieving deep muscular tension. It has long been used to ease arthritis, rheumatism, and chronic stiffness, while also igniting vitality and enhancing libido by reawakening the life force within the body.

On an energetic and emotional level, this plant resets the nervous system, aligning the body’s structure and removing stored trauma. Chiric helps dissolve the armour we unconsciously build so that warmth and openness can return to the heart and spirit.

Many turn to Chiric Sanango to release emotional blockages, heal trauma imprints, and restore clarity and strength after periods of stagnation. It is a plant of courage and renewal, reconnecting us with the fire of life when we feel frozen, depleted, or disconnected from our own power.

3. Chuchuwasi – Maytenus krukovii
Chuchuwasi is a revered Amazonian master plant known for its powerful grounding and strengthening properties. Traditionally regarded as a warrior’s ally, it brings fortitude to both body and spirit, enhancing resilience, courage, and stamina. Chuchuwasi is often called upon to restore vitality, especially when one is feeling weakened, depleted, or energetically fragmented.

On an energetic level, Chuchuwasi reinforces personal power and boundary-setting. It teaches us to stand tall in the face of adversity, to access our inner strength, and to move through life with integrity and rooted presence. Often used in plant dietas to build energetic protection, it clears invasive energies and helps establish a strong sense of self. Chuchuwasi also supports the integration of past experiences, transforming pain into wisdom and fear into fierce self-trust.

Physically, Chuchuwasi is well known for its anti-inflammatory and pain-relieving properties. It is commonly used to treat rheumatism, joint pain, and muscular tension, as well as to stimulate circulation and support the immune system. Its warming quality helps to ignite the inner fire, making it particularly beneficial for those recovering from trauma, illness, or long periods of emotional heaviness.

Numinity 

Shamanism

Herbal Medicine

Herbalism

Herbal Remedies & Medicine

Master Plant Tinctures made by a master herbalist in Peru. 

Master Plant Tinctures - Aya Vine

Please specify which tincture(s) you would like in the order form.

1 x Tincture (30ml) + P&P

Please specify which tinctures you would like in the order form.

2 x Tinctures (30ml) + P&P

3 x Tinctures (30ml) + P&P 

4 x Tinctures (30ml) + P&P

This official BRCGS course enables participants with an in-depth understanding of the Standard in terms of the protocol, requirements and how to audit effectively. Participants will gain competency to assess compliance to the requirements of the Standard, including fundamental clauses, statements of intent, how to undertake a BRCGS audit, planning of the audit and reporting of the audit. Auditing fundamentals and techniques will be discussed including the auditor competency skills required of auditors auditing against Global Food Safety Initiative (GFSI) recognised certification programmes.Active learning will be used throughout the course utilising case study-based activities to encourage critical thinking and help explain how auditors with audit against the Standard. &nbsp;Participants must have a working knowledge of quality management systems and auditing within the relevant manufacturing sector, and have completed a hazard analysis and critical control points (HACCP) course of at least two days&#39; duration.In preparation for the course, participants must read and review a copy of the Standard including the glossary, which is available as a free download from the <a href="https://www.brcgs.com/store/" target="_blank" rel="noreferrer noopener" style="color: inherit; -webkit-user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: inherit;">BRCGS Store</a>, in addition to the pre-course materials provided.&nbsp;At the end of the course you will be assessed with an exam. Successful completion of this course, including the exam, forms part of the training necessary to become a BRCGS auditor. The steps necessary to complete your training must be arranged with a BRCGS-approved certification body.This course is part of the<a href="http://demo-brcgs.wearesigma.com/training/brcgs-professional/about-the-programme/" style="color: rgb(234, 118, 0); -webkit-user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: rgb(234, 118, 0);">&nbsp;BRCGS Professional recognition programme</a>.At the end of the course participants will be able to:&nbsp;<ul style="color: rgb(var(--color_25)); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));"><li fr-original-style="" style="box-sizing: border-box;">Explain the steps to managing an audit programme</li><li fr-original-style="" style="box-sizing: border-box;">Describe auditing fundamentals and techniques</li><li fr-original-style="" style="box-sizing: border-box;">Assess compliance to the requirements of the Standard and explain how compliance can be demonstrated to maintain food safety, quality, legality, and authenticity</li><li fr-original-style="" style="box-sizing: border-box;">Describe the scope of companies and products covered by the Standard</li><li fr-original-style="" style="box-sizing: border-box;">Describe steps to conduct a BRCGS audit including the preparation, planning, and reporting of the audit</li><li fr-original-style="" style="box-sizing: border-box;">Utilise and explain resource tools available for compliance and beneficial support from BRCGS</li></ul>

Course Summary

This official BRCGS Food Safety issue 9 Lead Auditor course enables participants with an in-depth understanding of the Standard in terms of the protocol, requirements and how to audit effectively. Participants will gain competency to assess compliance to the requirements of the Standard, including fundamental clauses, statements of intent, how to undertake a BRCGS audit, planning of the audit and reporting of the audit. Auditing fundamentals and techniques will be discussed including the auditor competency skills required of Global Food Safety Initiative (GFSI) scheme auditors.

Active learning will be used throughout the course utilising case study-based individual and group activities to encourage critical thinking and help explain how auditors will audit against the Standard.

Successful completion of this course, including the exam, forms part of the training necessary to become a BRCGS auditor. The steps necessary to complete training must be arranged with a BRCGS approved certification body.

This course is part of the BRCGS Professional recognition programme.

Key learning objectives

Explain the steps to managing an audit programme
Describe auditing fundamentals and techniques
Assess compliance to the requirements of the Standard and explain how compliance can be demonstrated to maintain food safety, quality, legality, and authenticity
Describe the scope of companies and products covered by the Standard
Describe steps to conduct a BRCGS audit including the preparation, planning, and reporting of the audit
Utilise and explain resource tools available for compliance and beneficial support from BRCGS.

Who should attend

Those interested in becoming a BRCGS Auditor and who do not hold a Lead Assessor qualification*
Compliance/Technical Managers and personnel (including those from retailing and manufacturing)
Quality Managers and personnel
Operations Managers
Internal audit personnel
Site staff wishing to gain auditing skills and a deeper understanding of the Standard
Importers and exporters of food products
Foodservice staff
Retailers
Industry Consultants
Current BRCGS Auditors and Auditors of other schemes
Certification Body personnel (including scheme managers and those reviewing reports and /or corrective actions)


*Those interested in becoming a BRCGS Auditor who already hold a Lead Assessor qualification (eg FSSC 22000, IFS Food, SQF, etc) may choose to attend the 3-day Food Safety Auditor course instead of the 5-day Food Safety Lead Auditor course

Pre-requisites

To have a working knowledge of quality management systems and auditing within the relevant manufacturing sector
To have completed a hazard analysis and critical control points (HACCP) course of at least two days’ duration. If you need HACCP or HARA training, we propose various suitable courses. Have a browse at the website or get in touch for advice :)
To have carefully reviewed the Food Safety standard (appendices & glossary included) before the course starts. You can download a free (locked PDF) copy of the standard here.

Programme Outline

Day 1 | Welcome and introduction | Scope and format of the Standard | Requirements of the Standard
Day 2 | Requirements of the Standard (continued)
Day 3 | Audit protocol | BRCGS compliance and support | Auditor requirements | Practical exercises
Day 4 | Auditing fundamentals | Practical exercises
Day 5 | Auditing fundamentals (continued) | Practical exercises | Revision | Course exam

Instructor credentials

This training course is delivered by experienced BRCGS ‘approved training partners’ (ATPs) and ‘approved virtual trainers’ (AVTs). This is our lovely team of trainers.

Official BRCGS Food Safety Issue 9 Lead Auditor training course. 
Delivered online (Zoom) by a live BRCGS Approved Training Partner & Virtual Trainer.
Exam and Certificate fee included in the price.

BRCGS Food Safety Issue 9 - Lead Auditor (5 Days)

This official BRCGS course enables participants to develop a full understanding of the general principles of the requirements of the Standard and gain competency to assess compliance to the requirements of the Standard, including fundamental clauses, statements of intent, how to undertake a BRCGS audit, planning of the audit and reporting of the audit.Active learning will be used throughout the course utilising case study-based activities to encourage critical thinking and help explain how auditors will audit against the Standard. &nbsp;Participants must have a working knowledge of quality management systems and auditing within the relevant manufacturing sector, and have completed a hazard analysis and critical control points (HACCP) course of at least two days&#39; duration.In preparation for the course, participants must read and review a copy of the Standard including the glossary, which is available as a free download from the BRCGS Store, in addition to the pre-course materials provided.At the end of the course, participants will be assessed with an exam. For candidates who are already qualified as a Lead Auditor on another scheme (eg IRCA, SQF, IFS, etc) successful completion of this course, including the exam, is recognised as part of the training necessary to become a BRCGS auditor. The steps necessary to complete your training must be arranged with a BRCGS-approved certification body.This course is part of the<a href="http://demo-brcgs.wearesigma.com/training/brcgs-professional/about-the-programme/" style="color: rgb(234, 118, 0); -webkit-user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: rgb(234, 118, 0);">&nbsp;BRCGS Professional recognition programme</a>.At the end of the course participants will be able to:&nbsp;<ul style="color: rgb(var(--color_25)); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));"><li fr-original-style="" style="box-sizing: border-box;">Assess compliance to the requirements of the Standard and explain how compliance can be demonstrated to maintain food safety, quality, legality, and authenticity</li><li fr-original-style="" style="box-sizing: border-box;">Describe the scope of companies and products covered by the Standard</li><li fr-original-style="" style="box-sizing: border-box;">Describe steps to conduct a BRCGS audit including the preparation, planning, and reporting of the audit</li><li fr-original-style="" style="box-sizing: border-box;">Utilise and explain resource tools available for compliance and beneficial support from BRCGS</li></ul>

Course Summary

This official BRCGS Food Safety issue 9 Lead Auditor course enables participants to develop a full understanding of the general principles of the requirements of the Standard and gain competency to assess compliance to the requirements of the Standard, including fundamental clauses, statements of intent, how to undertake a BRCGS audit, planning of the audit and reporting of the audit.

Active learning will be used throughout the course utilising case study-based individual and group activities to encourage critical thinking and help explain how auditors will audit against the Standard.

Successful completion of this course, including the exam, forms part of the training necessary to become a BRCGS auditor. The steps necessary to complete training must be arranged with a BRCGS approved certification body.

This course is part of the BRCGS Professional recognition programme.

Key learning objectives

Explain the requirements of the Standard
Assess compliance to the requirements of the Standard and explain how compliance can be demonstrated to maintain food safety, quality, legality, and authenticity
Describe the scope of companies and products covered by the Standard
Describe steps to conduct a BRCGS audit including the preparation, planning, and reporting of
the audit
Utilise and explain resource tools available for compliance and beneficial support from BRCGS.

Who should attend

Those interested in becoming a BRCGS Auditor and who already hold a Lead Assessor qualification*
Compliance/Technical Managers and personnel (including those from retailing and manufacturing)
Quality Managers and personnel
Operations Managers
Internal audit personnel
Site staff wishing to gain auditing skills and a deeper understanding of the Standard
Importers and exporters of food products
Foodservice staff
Retailers
Industry Consultants
Current BRCGS Auditors and Auditors of other schemes
Certification Body personnel (including scheme managers and those reviewing reports and /or corrective actions)

*Those interested in becoming a BRCGS Auditor and who do not yet hold a Lead Assessor qualification may choose to attend the 5-day Food Lead Auditor Training course instead of the 3-day Auditor course

Pre-requisites

To have a working knowledge of quality management systems and auditing within the relevant manufacturing sector
To have completed a hazard analysis and critical control points (HACCP) course of at least two days’ duration. If you need HACCP or HARA training, we propose various suitable courses. Have a browse at the website or get in touch for advice :)
To have carefully reviewed the Food Safety standard (appendices & glossary included) before the course starts. You can download a free (locked PDF) copy of the standard here.

Programme Outline

Day 1 | Welcome and introduction | Scope and format of the Standard | Requirements of the Standard
Day 2 | Requirements of the Standard (continued)
Day 3 | Audit protocol | BRCGS compliance and support | Auditor requirements | Practical exercises | Course exam

Instructor credentials

This training course is delivered by experienced BRCGS ‘approved training partners’ (ATPs) and ‘approved virtual trainers’ (AVTs). This is our lovely team of trainers.

Official BRCGS Food Safety Issue 9 course. 
Delivered online (Zoom) by a live BRCGS Approved Training Partner.
Exam and Certificate fee included in the price.

BRCGS Food Safety Issue 9 - For Auditors (3 Days)

This official BRCGS course enables participants to develop a full understanding of the general principles of the requirements of the Standard. It is designed to equip delegates with the knowledge of how to successfully implement the requirements of the Standard on site. Participants will discuss activities which develop a culture to maintain compliance and learn what to expect during the process of certification, including actions needed prior to, during and after the audit.Active learning will be used throughout the course utilising case study-based activities to encourage critical thinking and help explain how sites will implement the Standard.&nbsp;In preparation for the course, participants must read and review a copy of the Standard including the glossary, which is available as a free download from the <a href="https://www.brcgs.com/store/" target="_blank" rel="noreferrer noopener" style="color: inherit; user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: inherit;">BRCGS Store</a>, in addition to the pre-course materials provided. It is advised participants must have working knowledge of HACCP.At the end of the course, participants will be assessed with an exam.&nbsp;This course is part of the<a href="http://demo-brcgs.wearesigma.com/training/brcgs-professional/about-the-programme/" style="color: rgb(234, 118, 0); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: rgb(234, 118, 0);">&nbsp;BRCGS Professional recognition programme</a>.At the end of the course participants will be able to:&nbsp;<ul style="color: rgb(var(--color_25)); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));"><li fr-original-style="" style="box-sizing: border-box;">Explain what is required to comply with the requirements of the Standard</li><li fr-original-style="" style="box-sizing: border-box;">Describe the scope of companies and products covered by the Standard</li><li fr-original-style="" style="box-sizing: border-box;">Describe what to expect from your BRCGS audit&nbsp;</li><li fr-original-style="" style="box-sizing: border-box;">Prepare for an audit to the Standard</li><li fr-original-style="" style="box-sizing: border-box;">Apply resource tools available for compliance and support from BRCGS </li></ul>

Course Summary

This official BRCGS Food Safety course enables participants to develop a full understanding of the general principles of the requirements of the Standard. It is designed to equip delegates with the knowledge of how to successfully implement the requirements of the Standard on site. 

Participants will discuss activities which develop a culture to maintain compliance and learn what to expect during the process of certification, including actions needed prior to, during and after the audit.

This course is part of the BRCGS Professional recognition programme.

Key learning objectives

Explain what is required to comply with the requirements of the Standard
Describe the scope of companies and products covered by the Standard
Describe what to expect from your BRCGS audit
Prepare for an audit to the Standard
Apply resource tools available for compliance and support from BRCGS.

Who should attend

Technical Managers and personnel (including those from retailing and manufacturing) 
Quality Managers and personnel,
Operations Managers 
Internal audit personnel 
Importers and exporters of food products 
Foodservice staff 
Industry Consultants

Pre-requisites

To have working knowledge of HACCP
To have carefully reviewed the Food Safety standard (appendices & glossary included) before the course starts. You can download a free (locked PDF) copy of the standard here.

Programme Outline

Day 1 | Welcome and introduction | Scope and format of the Standard | Requirements of the Standard
Day 2 | Requirements of the Standard (continued) | Course exam

Instructor credentials

This training course is delivered by experienced BRCGS ‘approved training partners’ (ATPs) and ‘approved virtual trainers’ (AVTs). This is our lovely team of trainers.

BRCGS Food Safety Issue 9 - For Sites (2 Days)

<h2 id="isPasted" fr-original-style="" style="box-sizing: border-box;">Food Safety, Education and Social Care Training Courses&nbsp;</h2><h2 fr-original-style="" style="box-sizing: border-box;">What You Need To Know About Food Allergies</h2><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><h2 fr-original-style="" style="box-sizing: border-box;">CPD Accredited, Interactive Short Course</h2><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><ul fr-original-style="" style="box-sizing: border-box;"><li id="isPasted" style="font-weight: bold; box-sizing: border-box;" fr-original-style="font-weight: bold;">2 hr session</li><li style="font-weight: bold; box-sizing: border-box;" fr-original-style="font-weight: bold;">Do you serve food, or have people with known allergies in your school or on your team?</li><li style="font-weight: bold; box-sizing: border-box;" fr-original-style="font-weight: bold;">In this webinar we will explain what food allergies are, and why it is vital for you to understand, for the health and safety, and indeed life, of the person involved</li></ul><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><hr id="isPasted" fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><h3 fr-original-style="" style="box-sizing: border-box;">Course Contents:</h3><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">What is a food allergy&nbsp;</li><li fr-original-style="" style="box-sizing: border-box;">The 14 Allergens</li><li fr-original-style="" style="box-sizing: border-box;">The Immune System</li><li fr-original-style="" style="box-sizing: border-box;">Consequences of Food Allergies</li><li fr-original-style="" style="box-sizing: border-box;">The importance of good food hygiene</li></ul><h3 fr-original-style="" style="box-sizing: border-box;">Benefits of this Short Course:</h3><ul id="isPasted" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;">More than&nbsp;<a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2695393/pdf/Dtsch_Arztebl_Int-106-0359.pdf" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">20% of the population</a>&nbsp;in industrialized countries suffer from food intolerance or food allergy</li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;"><div data-css="tve-u-1728a2eca78" fr-original-style="" style="box-sizing: border-box;"></div>About&nbsp;<a href="https://www.food.gov.uk/sites/default/files/media/document/fsa170306.pdf" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">two million people</a>&nbsp;live with a diagnosed food allergy in the UK, and&nbsp;<a href="https://www.foodallergy.org/" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">32 million in the US</a></li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;"><div data-css="tve-u-1728a2eca78" fr-original-style="" style="box-sizing: border-box;"></div>600,000 people in the UK have coeliac disease</li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;"><div data-css="tve-u-1728a354a7b" fr-original-style="" style="box-sizing: border-box;"></div>This course will teach you the importance of ensuring food is safe to eat for all, without causing significant pain or even death</li></ul> <hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;">

What You Need To Know About Food Allergies



CPD Accredited, Interactive Short Course



2 hr session
Learn how to spot the 14 allergens, understand allergic reactions, and apply good food hygiene to keep everyone safe.






Course Contents:
What is a food allergy
The 14 Allergens
The Immune System
Consequences of Food Allergies
The importance of good food hygiene
Benefits of this Short Course:
More than 20% of the population in industrialized countries suffer from food intolerance or food allergy
About two million people live with a diagnosed food allergy in the UK, and 32 million in the US
600,000 people in the UK have coeliac disease
This course will teach you the importance of ensuring food is safe to eat for all, without causing significant pain or even death

Spot allergens. Prevent reactions. Save lives.
Safe food is smart business.







Pochat Training

Allergens

Allergen Awareness

Food Allergy

Allergy & Immunology

Accredited Food Hygiene

Food Allergen

Allergy

Accredited Food Safety

• Learn how to spot the 14 allergens, understand allergic reactions, and apply good food hygiene to keep everyone safe.


Introduction to Food Allergies

Chesterfield

<h2 id="isPasted" fr-original-style="" style="box-sizing: border-box;">QA Level 2 Award In Food Safety For Manufacturing (RQF)</h2><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><ul fr-original-style="" style="box-sizing: border-box;"><li id="isPasted" fr-original-style="" style="box-sizing: border-box;">Face to Face: Full day course</li><li fr-original-style="" style="box-sizing: border-box;">Virtual Classroom: Spread over 3 sessions of 2&frac12;hr duration</li><li fr-original-style="" style="box-sizing: border-box;">Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely</li><li fr-original-style="" style="box-sizing: border-box;">Recommended by HSE and Environmental Health Officers (EHO&#39;s)</li></ul><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;">Course Contents:<ul id="isPasted" fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">The Importance of Food Safety</li><li fr-original-style="" style="box-sizing: border-box;">Food Safety Laws</li><li fr-original-style="" style="box-sizing: border-box;">Legal Responsibilities of Food Handlers</li><li fr-original-style="" style="box-sizing: border-box;">Types of Contamination and the Associated Risks</li><li fr-original-style="" style="box-sizing: border-box;">Bacteriology</li><li fr-original-style="" style="box-sizing: border-box;">Food Poisoning</li><li fr-original-style="" style="box-sizing: border-box;">Foodborne Illnesses</li><li fr-original-style="" style="box-sizing: border-box;">An Introduction to Hazard Analysis and Critical Control Points (HACCP)</li><li fr-original-style="" style="box-sizing: border-box;">Personal Hygiene</li><li fr-original-style="" style="box-sizing: border-box;">Work Flow, Work Surfaces and Equipment</li><li fr-original-style="" style="box-sizing: border-box;">Cleaning and Disinfection</li><li fr-original-style="" style="box-sizing: border-box;">Waste Disposal</li><li fr-original-style="" style="box-sizing: border-box;">Pest Control</li><li fr-original-style="" style="box-sizing: border-box;">Safe Food Handling Practices including Time and Temperature Controls</li><li fr-original-style="" style="box-sizing: border-box;">Preparation</li><li fr-original-style="" style="box-sizing: border-box;">Cooking and Reheating</li><li fr-original-style="" style="box-sizing: border-box;">Chilling</li><li fr-original-style="" style="box-sizing: border-box;">Cooling</li><li fr-original-style="" style="box-sizing: border-box;">Thawing</li><li fr-original-style="" style="box-sizing: border-box;">Hot holding</li><li fr-original-style="" style="box-sizing: border-box;">Displaying food</li><li fr-original-style="" style="box-sizing: border-box;">Core temperatures</li><li fr-original-style="" style="box-sizing: border-box;">Food Preservation</li><li fr-original-style="" style="box-sizing: border-box;">Storage</li><li fr-original-style="" style="box-sizing: border-box;">Stock Control Procedures</li></ul><h3 fr-original-style="" style="box-sizing: border-box;">Benefits of this course:</h3><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">Businesses have a duty to their customers to produce food that is safe for consumption.</li><li fr-original-style="" style="box-sizing: border-box;">There are&nbsp;<a href="https://www.food.gov.uk/news-alerts/news/avoid-the-unwanted-gift-of-food-poisoning-this-christmas" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">one million cases of food poisoning</a>&nbsp;in the UK each year.</li><li fr-original-style="" style="box-sizing: border-box;">More than 6,000 are admitted to hospital.</li><li fr-original-style="" style="box-sizing: border-box;">In 2014/2015, businesses in Chesterfield were issued 344 written enforcement notices. Derby received 1,116.</li><li fr-original-style="" style="box-sizing: border-box;">Doing our Ofqual regulated, nationally accredited course ensures that nothing of importance is left out.</li><li fr-original-style="" style="box-sizing: border-box;"><a href="https://pochattraining.co.uk/resources-food-law-code-of-practice/" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">EU and UK regulations</a>&nbsp;state that all food handlers must receive appropriate training in food safety practices relevant to their duties.</li><li fr-original-style="" style="box-sizing: border-box;"><a href="https://www.food.gov.uk/business-guidance/food-hygiene-for-your-business" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">The Food Standards Agency</a>&nbsp;says that &#39;Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely&rsquo;. Our QA Level 2 Award in Food Safety in Catering (RQF) is a nationally accredited qualification especially suitable for people working in, or planning to work in, the food retail industry, and complies with the training regulations.</li></ul><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><h3 fr-original-style="" style="box-sizing: border-box;">Accredited, Ofqual regulated qualification:</h3><h2 id="isPasted" style="color: rgb(65, 65, 65); box-sizing: border-box;" fr-original-style=" color: rgb(65, 65, 65);"><img src="https://images.cademy.co.uk/pochat-training/511b5955-0057-4e6f-8673-f864152aaa13/original.png" style="display: inline-block; vertical-align: bottom; margin: 5px 5px 5px 0px; max-width: calc(100% - 5px); text-align: left; float: left; cursor: pointer; padding: 0px 1px; user-select: none; position: relative; box-sizing: border-box;" fr-original-style="display: inline-block; vertical-align: bottom; margin: 5px 5px 5px 0px; max-width: calc(100% - 5px); text-align: left; float: left;" fr-original-class="fr-draggable"></h2>Our Food Safety For Manufacturing training course is a nationally recognised, Ofqual regulated qualification accredited by&nbsp;<a href="https://qualsafeawards.org/" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">Qualsafe Awards</a>. This means that you can be rest assured that your Food safety For Manufacturing certificate fulfils the legal requirements and is a very good way to make sure your employees are trained in Food Safety. The&nbsp;Ofqual Register number&nbsp;for this course is&nbsp;603/2592/6<hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;">

QA Level 2 Award In Food Safety For Manufacturing (RQF)



Face to Face: Full day course
Virtual Classroom: Spread over 3 sessions of 2½hr duration
Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely
Recommended by HSE and Environmental Health Officers (EHO's)



Course Contents:
The Importance of Food Safety
Food Safety Laws
Legal Responsibilities of Food Handlers
Types of Contamination and the Associated Risks
Bacteriology
Food Poisoning
Foodborne Illnesses
An Introduction to Hazard Analysis and Critical Control Points (HACCP)
Personal Hygiene
Work Flow, Work Surfaces and Equipment
Cleaning and Disinfection
Waste Disposal
Pest Control
Safe Food Handling Practices including Time and Temperature Controls
Preparation
Cooking and Reheating
Chilling
Cooling
Thawing
Hot holding
Displaying food
Core temperatures
Food Preservation
Storage
Stock Control Procedures
Benefits of this course:
Businesses have a duty to their customers to produce food that is safe for consumption.
There are one million cases of food poisoning in the UK each year.
More than 6,000 are admitted to hospital.
In 2014/2015, businesses in Chesterfield were issued 344 written enforcement notices. Derby received 1,116.
Doing our Ofqual regulated, nationally accredited course ensures that nothing of importance is left out.
EU and UK regulations state that all food handlers must receive appropriate training in food safety practices relevant to their duties.
The Food Standards Agency says that 'Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely’.
Our QA Level 2 Award in Food Safety in Catering (RQF) is a nationally accredited qualification especially suitable for people working in, or planning to work in, the food retail industry, and complies with the training regulations.



Accredited, Ofqual regulated qualification:

Our Food Safety For Manufacturing training course is a nationally recognised, Ofqual regulated qualification accredited by Qualsafe Awards.

This means that you can be rest assured that your Food safety For Manufacturing certificate fulfils the legal requirements and is a very good way to make sure your employees are trained in Food Safety.

The Ofqual Register number for this course is 603/2592/6






Manufacturing

Food Standards Agency (FSA)

Food Safety for Manufacturing, Level 2

<div data-css="tve-u-1728a2ec9ea" id="isPasted" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><h3 data-css="tve-u-1728a2eca75" style="color: rgb(144, 144, 144) !important; box-sizing: border-box;" fr-original-style=" color: rgb(144, 144, 144) !important;">Food Safety, Social Care and Education Training Courses</h3></div><div style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><h1 data-css="tve-u-1728a2eca74" style="color: rgb(34, 34, 34) !important; box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34) !important;">What You Need To Know Food Intolerances</h1></div><div data-css="tve-u-176287b056f" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);">&nbsp;CPD Accredited, Interactive&nbsp;Short Course<hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><ul fr-original-style="" style="box-sizing: border-box;"><li id="isPasted" fr-original-style="" style="box-sizing: border-box;">2 hr session</li><li fr-original-style="" style="box-sizing: border-box;">Do you serve food, or have people with known food intolerances in your school or on your team?</li><li fr-original-style="" style="box-sizing: border-box;">In this interactive course we will explain what food intolerances are, and why it is vital for you to understandhow food intolerances affect people</li></ul><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;">Course Contents:<ul id="isPasted" fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">What is a food intolerance</li><li fr-original-style="" style="box-sizing: border-box;">Different types of food intolerances</li><li fr-original-style="" style="box-sizing: border-box;">The Digestive System</li><li fr-original-style="" style="box-sizing: border-box;">Consequences of Food Intolerances</li><li fr-original-style="" style="box-sizing: border-box;">The importance of good food hygiene</li></ul><h3 fr-original-style="" style="box-sizing: border-box;">Benefits of this Short Course:</h3><ul id="isPasted" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;">More than <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2695393/pdf/Dtsch_Arztebl_Int-106-0359.pdf" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">20% of the population</a> in industrialized countries suffer from food intolerance or food allergy</li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;">About <a href="https://www.food.gov.uk/sites/default/files/media/document/fsa170306.pdf" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">two million people</a> live with a diagnosed food allergy in the UK, and <a href="https://www.foodallergy.org/" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">32 million in the US</a></li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;"><div data-css="tve-u-1728a2eca78" fr-original-style="" style="box-sizing: border-box;">This course will teach you the importance of ensuring food is safe to eat for all, without causing significant pain or even death</div></li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;"><div data-css="tve-u-1728a2eca78" fr-original-style="" style="box-sizing: border-box;">600,000 people in the UK have coeliac disease </div></li></ul><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"> </div>


Introduction to Food Intolerances
 CPD Accredited, Interactive Short Course



2 hr session
Safe food starts with awareness
Learn what food intolerances are, how they differ from allergies, their effects on the body, and how good food hygiene and awareness can help you support safe eating.



Course Contents:
What is a food intolerance
Different types of food intolerances
The Digestive System
Consequences of Food Intolerances
The importance of good food hygiene
Benefits of this Short Course:
More than 20% of the population in industrialized countries suffer from food intolerance or food allergy
About two million people live with a diagnosed food allergy in the UK, and 32 million in the US
This course will teach you the importance of ensuring food is safe to eat for all, without causing significant pain or even death
600,000 people in the UK have coeliac disease

Understand intolerances. Serve safely. 
Know the difference: intolerance vs allergy. 
Food intolerances matter—learn how to manage them.
Support every customer with confidence. 







Learn what food intolerances are, how they differ from allergies, their effects on the body, and how good food hygiene and awareness can help you support safe eating.

Introduction to Food Intolerances

Get on the fast-track to achieving recognition as a BRCGS Professional with this 3-Day product safety management program.&nbsp;This 3-day session will comprise of 3 of the following 4 courses:&nbsp;<ul style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><li style="color: rgb(77, 77, 79); font-size: 16px; box-sizing: border-box;" fr-original-style="color: rgb(77, 77, 79); font-size: 16px;">Risk Assessment&nbsp;&ndash; This one-day course will provide delegates with a thorough understanding of risk assessment and enable them to use different risk assessment models. &nbsp;</li><li style="color: rgb(77, 77, 79); font-size: 16px; box-sizing: border-box;" fr-original-style="color: rgb(77, 77, 79); font-size: 16px;">Root Cause Analysis &ndash; This one-day course will provide delegates with a thorough understanding of root cause analysis (RCA) to know its importance and be able to perform it competently. &nbsp;</li><li style="color: rgb(77, 77, 79); font-size: 16px; box-sizing: border-box;" fr-original-style="color: rgb(77, 77, 79); font-size: 16px;">Validation and Verification&nbsp;&ndash; This one-day course will provide delegates with a thorough understanding of validation and verification, so they know the level of detail required for each process and are able to use validation and verification in practice. </li><li style="color: rgb(77, 77, 79); font-size: 16px; box-sizing: border-box;" fr-original-style="color: rgb(77, 77, 79); font-size: 16px;">VACCP&nbsp;&ndash; This one-day course&nbsp;will provide you with a thorough understanding of vulnerability assessment for food fraud and enable you to use techniques to better identify and mitigate risks associated to raw materials in the supply chain. </li></ul>The above courses are especially helpful when implementing some of the requirements in the BRCGS Standards.These courses form part of the requirement to achieve recognition as a BRCGS Professional. Full details of the requirements to complete the program can be found&nbsp;<a href="https://www.brcgs.com/training/brcgs-professional/about-the-programme/" target="_blank" style="color: rgb(234, 118, 0); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" id="isPasted" fr-original-style=" color: rgb(234, 118, 0);">here</a>. By booking the Fast Track program, a substantial saving is made on purchasing the courses individually (25% discount). Once you have purchased your Fast Track program, please contact us to confirm which 3 courses you have selected.

Course Summary

BRCGS Professional is a learning program that will give you international recognition for the key skills and knowledge essential for product safety management. As a BRCGS Professional you will be well-equipped to manage any GFSI-recognised standard in your business, and able to implement or manage product safety systems. BRCGS is the leading provider of GFSI-recognised Standards globally, respected for quality and brand protection assurance. 


This training program has been designed by the BRCGS Technical team, in response to demands from the industry for training on the skills necessary to implement effective product safety management program.


The courses are subject-specific, train the core skills needed for any product safety individual, and will help with maintaining any GFSI-recognised certification scheme.


The 3-day Fast Track program will comprise of 3 of the following 4 courses:

Risk Assessment – This one-day course will provide delegates with a thorough understanding of risk assessment and enable them to use different risk assessment models.
Root Cause Analysis – This one-day course will provide delegates with a thorough understanding of root cause analysis (RCA) to know its importance and be able to perform it competently.
Validation and Verification – This one-day course will provide delegates with a thorough understanding of validation and verification, so they know the level of detail required for each process and are able to use validation and verification in practice.
Vulnerability Assessment for Food Fraud Training – This one-day course will provide you with a thorough understanding of vulnerability assessment for food fraud and enable you to use techniques to better identify and mitigate risks associated to raw materials in the supply chain.

The above courses are especially helpful when implementing some of the requirements in the BRCGS Standards.

These courses form part of the requirement to achieve recognition as a BRCGS Professional. Full details of the requirements to complete the program can be found here.

By booking the Fast Track program, a substantial saving is made on purchasing the courses individually. Once you have purchased your Fast Track program, please email us to advise of which 3 courses you have selected.

On completion of the required courses, candidates will be awarded with a BRCGS Professional certificate and an electronic open badge for use on emails and LinkedIn.

Key learning objectives

Gaining certification as a BRCGS Professional will:
enhance your understanding of product safety management
enable you to apply skills to reduce risks associated with product safety
enable you to contribute as part of the brand protection team your company needs
raise your status as a valuable employee

Who should attend

All product safety personnel in food and packaging, storage and distribution and related industries – for example quality assurance managers, food technologists, category technologists and HACCP teams. 
Enrolment is free of charge for anyone working at a BRCGS certificated site and there is no limit to the amount of people that can join. 

Pre-requisites

There no particular pre-requisites stipulated by the BRCGS for this course :)

Programme Outline

Day 1 | Please consult the course page for the 1st course you have selected
Day 2 | Please consult the course page for the 2nd course you have selected
Day 3 | Please consult the course page for the 3rd course you have selected

Instructor credentials

This training course is delivered by experienced BRCGS ‘approved training partners’ (ATPs) and ‘approved virtual trainers’ (AVTs). This is our lovely team of trainers.

Risk Assessment

Official BRCGS Professional 3-Day Fast Track program.
Delivered online (Zoom) by a live BRCGS Approved Training Partner.
Exam and Certificate fee included in the price.

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